creamy amaranth & oats cooked in coconut milk, flavored with golden turmeric, cinnamon, and honey, then topped with coconut flakes, pistachios, and caramelized bananas
½ cup amaranth, rinsed
1 (13.5 fl oz) can coconut milk
¼ cup water
2 tbsp honey
1 cinnamon stick
½ tsp ground turmeric
½ cup rolled oats
1 tbsp coconut oil
1 large banana, peeled + sliced ¼”
2 tbsp chopped pistachios
2 tbsp coconut flakes
more honey, to drizzle
rose petals (optional)
Combine the amaranth, coconut milk, water, 1 tablespoon of honey, and cinnamon stick in a 2 qt saucepan. Stir to combine and bring to a boil over medium heat. Whisk in the turmeric. Turn the heat to low, cover with a lid, and cook for 15 minutes.
Stir in the oats and cook, uncovered, for about 6-8 more minutes, or until thickened and creamy.
Meanwhile, heat a nonstick skillet over medium-high heat. Add the coconut oil. Once hot, add the banana slices in one layer. Cook for a minute or so. Drizzle in the remaining 1 tablespoon of honey. Turn the heat to medium and cook for another couple of minutes until deeply caramelized. Flip the bananas, turn off the heat, and season with a pinch of salt.
Pour the oats into two bowls. Top with the caramelized bananas, chopped pistachios, coconut flakes, and another drizzle of honey. Garnish with rose petals (optional).